How to dry salted fish

Salted fish is made by first marinating fresh fish with salt, and then placing it in a ventilated place to dry. The salted fish made in this way is easier to preserve than fresh fish, and the taste is completely different from fresh fish. However, how can the meat of this dry salted fish be made soft? This is the key to making good salted fish. Here I will tell you about the method of drying salted fish to help you make delicious salted fish.

1. How to make fried salted fish:

1. Cut the salted fish into sections (you can also use a whole fish), soak it in clean water for 20 minutes to soften it, cut the ginger and chili into strips, and chop the green onion (the salted fish is very salty, it depends entirely on your personal taste, the soaking time can be long or short, longer for a lighter taste and shorter for a saltier taste)

2. Heat the pan, pour in oil, shake the pan, put the fish in and fry over medium heat

3. Turn it over with chopsticks. When both sides turn yellow, add shredded ginger and dried chili and continue frying until fragrant.

4. Add appropriate amount of vinegar, a little soy sauce, and sprinkle with chopped green onions (you don’t need to add soy sauce, I just want to adjust the color)

2. Steps for steaming salted fish

1. Soak the dried salted fish in cold water for 20 minutes, changing the water once in the middle to remove some salt.

2. Wash the soaked salted fish and cut into pieces of appropriate size.

3. Prepare the ingredients. I used onion, ginger, garlic, coriander, dried red pepper, and fresh red pepper. In addition to these common ingredients, I also used orange peel. I especially recommend it. The orange peel can not only help remove the fishy smell of salted fish, but also has a very special aroma.

4. Heat the oil in a pan, add onion, ginger and chili and stir-fry until fragrant

5. Then put the chopped salted fish into the pot and stir-fry

6. Then add a tablespoon of rice wine (cooking wine can be used instead, but the aroma of rice wine and the rich taste of salted fish will taste better)

7. Add one teaspoon of sugar

8. Add a little chicken essence at the same time

9. Finally, add a tablespoon of braised sauce, soy sauce and vinegar. The ratio of braised sauce to soy sauce is 1:1, and a few drops of vinegar will do.

10. Finally, place the fried salted fish on a plate, add orange peel, and steam for 10 minutes.

Tips:

1. Salted fish must be soaked in clean water to remove some of its salt, but it cannot be soaked for too long. It depends on the size of your fish and the degree of salting.

2. Fry the fish before steaming to remove the fishy smell and make the fish more fragrant.

3. If you like, you can try adding one or two slices of orange peel, which will give it a very special flavor.

4. It is better to add rice wine. The reason is mentioned above. It will enhance the taste. There is no need to use cooking wine as a substitute. 5. Add a teaspoon of sugar to neutralize the saltiness of the fish and enhance the freshness.